Pickle Chicken Chowder

• 4 ounces thick-cut bacon, chopped
• 1 cup baby carrots, sliced
• 2 celery stalks with leaves, chopped
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 1 jalapeno pepper, seeded and chopped
• 1/2 medium red bell pepper, chopped
• 1 1/2 teaspoon kosher salt, divided
• 2 tablespoons all-purpose flour
• 4 cups unsalted chicken stock
• 1/4 cup plus 1 Tbsp. juice from jar of dill pickles
• 12 ounces small red potatoes, chopped
• 1 rotisserie chicken, skin removed and shredded (about 3 cups)
• 6 ounces sharp white cheddar cheese, shredded (1 1/2 cups)
• 1 cup heavy cream
• 1/2 cup dill pickles, chopped
• 1/8 teaspoon cayenne pepper

1. Place bacon in a Dutch oven over medium; cook, stirring occasionally, until crisp, 8 to 10 minutes. Remove bacon with a slotted spoon, reserving drippings in Dutch oven; drain on paper towels. Add carrots, celery, and onion to drippings in Dutch oven; cook, stirring constantly, until onions begin to soften, about 2 minutes. Add garlic, jalapeno, bell pepper and 1 teaspoon of the salt; cook, stirring occasionally, until vegetables are slightly softened, about 4 minutes. Stir in flour and cook, stirring constantly, 1 minute. Add stock and 1/4 cup of the pickle juice and stir, scraping bottom of Dutch oven to loosen browned bits. Add potatoes and bring mixture to a boil over medium-high. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 15 minutes.
2. Uncover Dutch oven and add chicken, cheese, and cream; stir until cheese is melted and soup returns to a simmer. Stir in pickles, cayenne pepper, remaining 1/2 teaspoon salt, remaining 1 tablespoon pickle juice, and bacon.

bacon, baby carrots, celery, yellow onion, garlic, pepper, red bell pepper, kosher salt, flour, dill pickles, red potatoes, rotisserie chicken, cheddar cheese, heavy cream, dill pickles, cayenne pepper

Taken from www.myrecipes.com/recipe/pickle-chicken-chowder (may not work)